Winter Squash Risotto (Printable)

A comforting blend of roasted winter squash and creamy Arborio rice with fresh herbs and Parmesan.

# What You'll Need:

→ Vegetables

01 - 1 medium winter squash (butternut or acorn, approximately 1.5 lbs), peeled, seeded, and diced
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Rice

04 - 1 1/2 cups Arborio rice

→ Liquids

05 - 5 cups vegetable stock, kept warm
06 - 1/2 cup dry white wine (optional)

→ Dairy

07 - 3 tablespoons unsalted butter, divided
08 - 1/2 cup grated Parmesan cheese, plus extra for serving

→ Oils & Seasonings

09 - 2 tablespoons olive oil
10 - 1/2 teaspoon salt, plus more to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon freshly grated nutmeg (optional)
13 - 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)

# Directions:

01 - Preheat oven to 400°F. Toss diced squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized. Set aside.
02 - Heat remaining olive oil and 1 tablespoon butter in a large saucepan over medium heat. Sauté chopped onion until translucent, about 3 minutes. Add minced garlic and cook for an additional 1 minute.
03 - Add Arborio rice to the saucepan and stir continuously for 2 minutes until the rice edges appear slightly translucent.
04 - Pour in white wine, if using, stirring until fully absorbed by the rice.
05 - Add warm vegetable stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue this process for 18 to 20 minutes until the rice is creamy and al dente.
06 - Stir roasted squash, nutmeg, and sage into the cooked rice. Cook for 2 more minutes to blend flavors.
07 - Remove from heat. Stir in remaining butter and Parmesan cheese vigorously until creamy. Adjust seasoning with additional salt and pepper if desired. Serve immediately, garnished with extra Parmesan and sage if preferred.

# Cooking Tips:

01 -
  • The creamy, luxurious texture comes together in under an hour, making it feel restaurant-quality but absolutely achievable on a weeknight
  • Winter squash brings a subtle sweetness that balances the savory Parmesan and herbs in a way that feels like comfort incarnate
  • It's naturally vegetarian and can easily become vegan, so it works for everyone at your table
  • The aroma while cooking—sage, garlic, and roasting squash—fills your kitchen with the essence of autumn coziness
02 -
  • The stock must be kept warm throughout the entire process—adding cold stock to hot rice disrupts the texture and prevents proper creaminess. I learned this the hard way on my second attempt.
  • Resist the urge to stop stirring and walk away. The constant, gentle stirring during the stock addition is what transforms plain rice and liquid into something luxurious and velvety. This isn't the time to multitask.
  • Parmesan and butter added at the end create the creamy emulsion—don't skip this step or use pre-shredded cheese. The difference is remarkable and worth the extra minute of grating.
03 -
  • Have your stock simmering in a separate pot from the start, not cold from the container—this is one of the most important steps for achieving proper creaminess and texture
  • Invest in good Arborio rice and real Parmigiano-Reggiano if possible; these two ingredients make the most noticeable difference in the final dish and are worth the small splurge
  • If you're cooking for guests, prepare your squash ahead of time and have all ingredients measured and ready (mise en place). The actual cooking takes focus, and you'll want to be fully present with the stirring, not rushing to chop things at the last minute

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